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Get a big pot of water started - you are going to want to bring it to a boil.
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While the water is heating, make the sauce. Heat the oil in a small saucepan over medium heat.
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Add the garlic, cumin, coriander, cayenne, and tumeric. Stir well, and sauté for just 15-30 seconds, or until the spices are toasted and fragrant. Transfer this mixture to a medium mixing bowl and stir in the water, tahini, yogurt, lemon juice, and ¼ teaspoon of salt. Taste and adjust to your liking - you most likely will need a bit more salt. Set aside.
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Salt the pot of water generously, and boil the broccoli, cauliflower, and green beans. Boil just 30 seconds, and quickly fish out with a slotted spoon. Run the vegetables under cold water to stop cooking. Drain well and set aside in a large mixing bowl.
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Return the water to a boil and add the pasta. Cook until al dente, then drain and run under cold water. Really try to shake off any extra water, then add to the vegetables.
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Add the tomatoes, and toss gently. You can toss with half of the sauce at this point, or serve the salad with dollops of the sauce on top - to be tossed at the table. It's prettier this way.
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Sprinkle with the basil/cilantro (and basil flowers if you have them) and serve. Serve the extra sauce on the side - any leftover makes a good dip later in the week.